Chinese Cabbage and Pork Simmered in Roasted Green Tea
An easy dish cooked in a single pan. Simply simmer the ingredients in an umami-rich broth made using konbu dashi and roasted green tea. It smells as good as it tastes!
Photographed by Shin Ebisu
Calorie count is per serving.
Ingredients (Serves 2)
- 3-4 leaves Chinese cabbage (300 g)
- 6 slices pork loin (thinly sliced for shabu-shabu; 1.5-2.0 mm thick) (100 g)
- 2 tsp roasted green tea leaves
- 1 piece konbu kelp (8 cm square)
- 10 g ginger
- 2 tbsp usukuchi soy sauce
- 2 tbsp mirin
- 1/4 tsp salt
- 1-2 Kujo leeksNote
*Or use Japanese green onions.
Divide the Chinese cabbage into stems and leaves. Cut into 5-6 cm lengths. Peel the ginger and cut it into thin slices. Cut the Kujo leeks diagonally into thin slices and then soak them in cold water for a few minutes. Drain thoroughly.
Sprinkle the pork with a pinch each of salt and pepper. Put the roasted green tea leaves into a tea filter bag.
Pour 350 ml of water into a frying pan, add [A], and place over medium heat. When it comes to a boil, simmer for 2-3 minutes and then take out [A].
Add [B] and the Chinese cabbage stems. Cover everything with the cabbage leaves. Cover with a lid and simmer for 5-6 minutes, turning the cabbage over occasionally.
Push the Chinese cabbage to the side and lay the pork slices out in the empty space. Simmer for 1-2 minutes, skimming off the surface scum.
Plate and garnish with the Kujo leeks.